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Eggplant Dip


  • 3 large purple eggplants
  • 3 cloves garlic, peeled & minced
  • 3 shallots, minced
  • 3 plum tomatoes, seeded & diced
  • 1 tsp. chopped Italian parsley
  • Juice of ½  lemon
  • 3 tbsp. O&CO. Mantinea & Avia Olive Oil
  • 1 tsp. O&CO. Fleur de Sel
  • Freshly ground pepper


  1. Pierce eggplants with a fork and grill until skin is charred and eggplant is very soft. 
  2. Cool on a rack with paper towels or cookie sheet underneath to catch juices. 
  3. When eggplant cools off, peel off skin then place in a bowl and coarsely chop with 2 knives. 
  4. With a large wooden spoon, stir in tomatoes, herbs, shallots and garlic. 
  5. In a small bowl, whisk together olive oil, lemon juice, fleur de sel and pepper. 
  6. Add dressing to eggplant and mix well.
  7. Serve with pita chips, sliced baguette or fresh veggies.